The olive oil poaching technique gives the halibut an incredibly tender, silky texture. It’s important to let the fish sit at room temperature for about an hour before poaching; straight-from-the-fridge halibut will dramatically lower the temperature of the oil and throw off the cooking time.
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Position a rack in the center of the oven and heat the oven to 225°F.
Measure the thickness of the halibut steaks and add the same depth of oil to a 10-inch straight-sided sauté pan. Heat over low heat until the oil reaches 120°F, 2 to 3 minutes. Put the halibut steaks in the oil in a single layer and immediately transfer the pan to the oven. Poach until a few small whitish droplets rise to the surface of the steaks and the fish near the bone maintains a trace of transparency, 25 minutes. Transfer the halibut to a wire rack to drain for a few minutes. Remove the skin and bones before serving.
Serve with Israeli couscous or butter-braised radishes and peas.
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